Red Star Premier Cuvee

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Red Star Premier Cuvee

SKU: Y154

This Prise de Mousse strain is fast-starting, clean and neutral. Premier Cuvee is a popular choice because of its consistently strong fermentation characteristics and high alcohol tolerance, up to 18%. The first choice for champagne and sparkling wines. Also good for restarting stuck fermentations.

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This Prise de Mousse strain is fast-starting, clean and neutral. Premier Cuvee is a popular choice because of its consistently strong fermentation characteristics and high alcohol tolerance, up to 18%. The first choice for champagne and sparkling wines. Also good for restarting stuck fermentations.

pitched this in a 5 gal red wine batch before i went to bed and woke up to the pleasant smell of sweet fermentation had a large foam of head for a few hours and is just bubbling away no no foam awesome stuff

I've used a lot of yeasts on all kinds of wines and this seems to be the best all around (will dry about anything out/use all available sugar). It even turned Welch's grape juice into a very drinkable dry red. Ferment is very, very fast with limited foam, settles fast and tastes clean. I keep 3 or 4 packets in the fridge for last minute projects.

One of the best all around yeasts I have used._x000D_It startes fast, ferments fast, and finishes clean._x000D_I have used it twice to restarting stuck fermentations. _x000D_I rehydrated it, and mixed it in gently with some additional nutrient.

I used it in a higher alcohol wine with the yeast nutrient and saw activity quickly. It ferments dry and has a high alcohol tolerance. Its also good for cider. I even used it to revive a stuck fermentation.

I used this in a basic Cabernet (13%abv) and it was wonderful. When I saw that it was listed for 18%abv tolerance, I tried another recipe with a B.S.G. of 1.136. Fermentation started quickly and was vigorous until about 12%, and it practically shut down. I fed the must with a bit more nutrient (though it should not have needed it) and managed to eek out about 15% abv. Final S.G. was 1.020 (between 14.9 and 15.7%, depending on the conversion number you use...my hydrometer says to use 0.776). _x000D_I wonder, had I added the extra sugar in stages, if it would have reached the 18% potential.

In my last review I explained how I only achieved 15% abv using this yeast. After a bit of research, I found several different ABV calculations and discovered that calculating ABV is NOT a linear equation. I plugged in my BSG and FSG into a simpler wine calculation and got 15.8% abv. Then I plugged them into a more complicated equation for higher alcohol beverages and got 17.7%._x000D_So, if you find yourself attaining lower alcohol content than you anticipated with this yeast, make sure you are using the correct equation. Use the "alternate" on this page:_x000D_http://www.brewersfriend.com/abv-calculator/_x000D__x000D_Or, if you are going to be in the normal wine-ballpark, use BSG-FSG / 0.736, and multiply the result by 100.

I tried this yeast in a Concord Grape juice blend with a Potential Alcohol of 26% due to the ending desired sweetness results wanted. At 1st racking it left 17% unconverted for a Alcohol by Vol of only 9%. Very slow acting yeast also, as it took 47 days to be able to rack. Waiting on the results from my batch of Red Star Cote des Blancs....

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